摘要
以新疆特色水果资源蟠桃、西梅为原料,赤藓糖醇、柠檬酸为辅料,以天然甜味剂甜菊糖苷代替部分赤藓糖醇,稳定剂选择聚葡萄糖、汉生胶、β-环状糊精,研制复合果汁饮料。以感官评分标准为考察指标,通过单因素试验和正交试验,得出低糖蟠桃西梅复合果汁饮料最佳配方:蟠桃浆用量8.2%,西梅浆用量10.0%,赤藓糖醇用量2.6%,柠檬酸用量0.12%,聚葡萄糖用量0.35%,汉生胶用量0.028%, β-环状糊精用量0.008%。按最优配方下制得的低糖蟠桃西梅复合果汁饮料口感细腻,酸甜适口, 2种水果复合果香自然,色泽淡黄色,营养丰富。
The natural sweetener stevioside was used to replace pant of erythritol with raw materials including peach and prune, and citric acid. Polydextrose, Hansen gum and β-cyclodextrin were selected as stabilizers to prepare a complex fruit juice drink. Based on sensory scoring criteria, through single factor test and orthogonal test, the best formula of low-sugar flat peach and prune complex juice beverage was obtained as follows: flat peach pulp 8.2%, prplum pulp 10.0%, erythritol 2.6%,citric acid 0.12%, polydextrose 0.35%, Henson gum 0.028%, and β-cyclodextrin 0.008%. The low sugar flat peach prune complex juice drink prepared under this optimal formula has a delicate taste, sweet and sour taste, two kinds of fruit complex fruit flavor, light yellow color, and rich nutrition.
作者
刘艳怀
尹俊涛
雷勇
代绍娟
袁莹莹
LIU Yanhuai;YIN Juntao;LEI Yong;DAI Shaojuan;YUAN Yingying(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)
出处
《食品工业》
CAS
2023年第12期77-80,共4页
The Food Industry
关键词
低糖
蟠桃
西梅
复合果汁
配方
low sugar
flat peach
prune
compound juice
formula
